|200 g||popcorn — salted|
|200 g||pecan nuts — chopped|
|2x||salt — just a pinch|
|400 g||dark chocolate — 60%, chopped|
|4 l||ice cream — vanilla|
|fresh mint — to garnish|
Put the chocolate on to melt in a double boiler.
In a saucepan, place the sugar and honey. Heat gently, swirling the pan every few minutes until the sugar has melted. Once melted, bring to a boil for a few minutes until it is a deep golden brown.
Remove the caramel from the heat and add the butter and milk – removing from the heat will help to prevent the mixture spitting when the cold ingredients go in. Whisk well until they’re completely incorporated, then return the pot to the heat. Allow the caramel to bubble for 5 to 10 minutes until it has thickened a little. It’s very important to be extremely careful when working with cooked sugar such as caramel to prevent any possible burns by yourself or those around you. So use the back hobs if you have kids so that the pot handles are unreachable. Resist the temptation of sticking your finger to taste.
Meanwhile – chop the nuts, mix the popped corn with the toasted nuts.
Tip the popcorn-nut-mix into the caramel and stir until coated.
Save about a 1/6 of it – tip it into a plastic freezer bag then split the rest between two 20 cm loose bottom cake tins that have been greased on the bottom only with butter, pressing until even.
To the chocolate in double boiler- stir in the butter.
Pour over the two popcorn bases and evenly spread with spatula
Tip in the ice cream, half to each cake tin – thawed for about 5 mins – level with a spoon dipped in hot water. Freeze, preferable overnight.
Reprinted with permission of Siba Mtongana and Food Network South Africa.
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